I can’t believe it’s been almost two (or three?) months since I posted. The past month and a half have been a bit crazy and I really haven’t had time to cook, especially not while there is still sunlight. However, I got to cook a couple things this past weekend that I’m excited about so I’m finally able to start back up. Fall is my favorite time to cook so I can’t wait to get back into the swing of things! For a week in October I will also be in Hawaii, so I will have plenty of foodspiration after that! Alright, finally on to the recipe…
Phew that’s a long name. No way around that unfortunately, and I hope it doesn’t deter you. It doesn’t take a lot of time, prep, or ingredients but tastes like you’ve spent all day making a complicated dish. The colors also look very impressive on a plate, so it would be perfect to impress your friends at a spring brunch!
I’m back! I hope all five of you missed me. Unfortunately my computer at home has been on its slow march towards death for a while, and I could no longer deal with trying to write a blog post on it. But, we’re up and running with a new computer, so I hope to have a lot more posts soon!
I have always loved scones, whether savory or sweet. For some reason I also tend to like ones that are somewhat stale and boring flavors (the vegan oat scone at Whole Foods really does it for me), but that’s more of a personal issue. I promise that these scones are not dry whatsoever, and that they are packed with flavor. The butter then just takes it to a whole new level. Continue reading
If you haven’t planned your Superbowl spread yet, I highly recommend adding these. They’re lighter nachos than you’re used to, but are full of flavor. They also look fantastic on any football-themed plate your husband might have gotten from your sister for Christmas. 🙂 For these nachos, it’s easy to prep most of the ingredients ahead of time and re-heat later. I actually did that for this post since I was cooking in the morning for the sunlight, but eating in the evening. It also made enough for us to re-heat the tuna and cheese sauce again the next night for round two. Continue reading
When I think of all the kitchen appliances/items/gadgets I’ve accumulated over the years, which is quite a lot, one of my consistent favorites has to be my fondue pot. I actually have two, which of course is absolutely necessary. One for cheese/chocolate that is heated by flame, and another that’s electric, which I use for broth fondue. Making broth fondue is one of my favorite meals because it is a) oh so easy to make, b) easy to clean, c) generally healthy, d) has endless flavor possibilities, and e) fun for a dinner party. Continue reading
I started just calling this post Deviled Eggs, but that sounded boring. Devilish Deviled Eggs sounded like a horrible Dad joke (sorry Dad), so I landed on “Non-boring”, which in itself is a little boring. Alas, hopefully the taste of the eggs will make up for the title.
Before I get to the unnecessary story and then finally the directions, I’d first like to give a shout out to my friend Erica for coming over and supporting a crazy day of cooking and baking. Food pictures really have to be taken in the daylight, so I took a Sunday and went crazy with it. You can see Erica’s fingers in this post. Thanks Erica! Continue reading